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After 25 attempts at making croissants, this is the final result.
After 25 attempts, I have reached this result, but I aspire to achieve an even more perfect outcome for the croissant. An important tip for making croissants is the type of flour and butter used in the process—these two ingredients determine whether the final result will be perfect or not. I couldn’t find the brand the chef used in the course in my country, so I used a mixture of half T45 and half T55 flour. Could you please advise me if I should continue using this flour blend or use just one of them? And which is better for croissants, T45 or T55?
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1 Responder
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Level:
Scoolinary Team
Hi Sultan Nouredine.
The mix of T45 and T55 can work well, as it offers a balance between a very fine flour and a stronger one. This can help achieve good lamination without the dough becoming too delicate or too elastic. If you’ve had good results with this blend, you can continue using it.
Remember that the recipe suggests using a flour with 0.4 / 0.7 PL for greater elasticity, making the dough easier to handle.
In summary, you can keep using the blend if it has worked for you, and refer to the protein content recommended by Chef Bachour.
I hope this response is helpful.
Best regards.
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